Aaron Kopp
Schenectady,NY
Summary
Accomplished Executive/Banquet Chef with a proven track record at Mazzone Hospitality, enhancing customer satisfaction through innovative menu development and exceptional food presentation. Skilled in culinary techniques and staff training, I focus strongly on teamwork and creativity in high-volume environments. Expert in food safety and cost control, consistently delivering outstanding banquet and catering services.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Lead Event Chef
Mazzone Hospitality
09.2023 - 11.2024
- Delivered exceptional service by accommodating diverse dietary restrictions and special requests from clients.
- Collaborated with other chefs to design seasonal menus, incorporating fresh ingredients for optimal taste and presentation.
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Improved staff performance by providing comprehensive training on proper cooking techniques and presentation skills.
- Showcased culinary creativity through the development of innovative dishes, elevating overall guest experience.
Executive Chef
Mohawk Golf Club
04.2022 - 06.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Sous Chef
Mazzone Hospitality
05.2021 - 04.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Banquet Chef/Sauté Line Cook
Saratoga National Golf Club Weddings & Events
07.2020 - 11.2020
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Banquet/Executive Sous Chef
Mazzone Hospitality/ Glen Sanders Mansion
05.2013 - 06.2020
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Associate of Arts - Culinary Arts/ Hotel And Restaurant Management
Schenectady Community College
Schenectady, NY05-2014
Skills
- Food presentation
- Menu development
- Food safety
- Special events
- Banquets and catering
- Recipe creation
- Recipes and menu planning
- Purchasing management
- Staffing
- Culinary techniques
- Menu pricing
- Budgeting and cost control
Certification
ServSafe Manager Certificate
Timeline
Lead Event Chef
Mazzone Hospitality
09.2023 - 11.2024
Executive Chef
Mohawk Golf Club
04.2022 - 06.2023
Sous Chef
Mazzone Hospitality
05.2021 - 04.2022
Banquet Chef/Sauté Line Cook
Saratoga National Golf Club Weddings & Events
07.2020 - 11.2020
Banquet/Executive Sous Chef
Mazzone Hospitality/ Glen Sanders Mansion
05.2013 - 06.2020
ServSafe Manager Certificate
Associate of Arts - Culinary Arts/ Hotel And Restaurant Management
Schenectady Community College
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